Vegetable Harira soup

Not real harira but lovely nevertheless. The mixture of veg, grains and pulses, spices/sauces and salty lemon really works.

Yields1 Serving
 1 carrot
 1 celery stick
 1 small parsnip
 1 parsnip
 1 large clove of garlic
 200g diced butternut squash
 Half a small cauliflower broken into florets
 2 tbsps massala curry paste
 1 tbsp harissa paste
 8 dried apricots (chopped)
 400g tinned tomatoes (chopped)
 400g cooked chickpeas
 50gms each dark lentils and red rice (cooked)
 2 litres of veg stock
 1/2 a preserved lemon (finely chopped)
1

Finely chop all the vegetables

2

Gently sauté the six vegetables with a little oil or butter in a large pan until they begin to soften.

3

Add the squash and saute for another ten minutes.

4

Add pastes, tomatoes, chickpeas, apricots, cauliflower and stock and bring to the simmer.

5

Cook for half an hour and remove 20% and blitz.

6

Return to the pan and add the lentils, rice and preserved lemon and cook for another ten minutes. Season.

Ingredients

 1 carrot
 1 celery stick
 1 small parsnip
 1 parsnip
 1 large clove of garlic
 200g diced butternut squash
 Half a small cauliflower broken into florets
 2 tbsps massala curry paste
 1 tbsp harissa paste
 8 dried apricots (chopped)
 400g tinned tomatoes (chopped)
 400g cooked chickpeas
 50gms each dark lentils and red rice (cooked)
 2 litres of veg stock
 1/2 a preserved lemon (finely chopped)

Directions

1

Finely chop all the vegetables

2

Gently sauté the six vegetables with a little oil or butter in a large pan until they begin to soften.

3

Add the squash and saute for another ten minutes.

4

Add pastes, tomatoes, chickpeas, apricots, cauliflower and stock and bring to the simmer.

5

Cook for half an hour and remove 20% and blitz.

6

Return to the pan and add the lentils, rice and preserved lemon and cook for another ten minutes. Season.

Vegetable Harira soup
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